Ingredients
The following ingredients have 5 Servings
- 4 egg (yolks)
- 2/3 cup granulated sugar
- 1/2 cup water
- 2 cups heavy cream (or whipping cream)
- 2 1/2 tablespoons coffee extract ((essence))
- 1/3 cup Armagnac ((cognac or a dry brandy may be substituted))
- Unsweetened Cocoa (or roasted coffee beans (optional))
Instruction
- Place the egg yolks in a large heat-proof bowl or the top of a conventional double boiler; set aside.
- Use a conventional double boiler or a bowl that fits snugly over the top of a saucepan. Fill the bottom pan with just enough hot water that does not touch the bottom of the top pan or bowl. NOTE: The simmering water (not boiling) must never touch the bottom of the pan or bowl.
- In a saucepan over medium heat, combine the sugar and water; stir until the sugar is dissolved. Increase heat to high and bring the sugar/water mixture just to a boil. As soon as the sugar/water syrup starts to boil, remove from heat, and slowly pour the mixture into the egg yolks while stirring vigorously.
- Place the bowl (or top of double boiler) with the egg yolk/sugar mixture over, but not touching, the barely simmering water. Continue to whisk vigorously until the mixture is frothy and stiff, approximately 3 to 4 minutes. Remove the bowl from over the water. Using an electric mixer set on high speed, continue to beat until the mixture cools down completely, approximately 3 minutes; set aside.
- In a large bowl of your electric mixer fitted with clean beaters, add the cream. Beat until soft peaks form. Using a rubber spatula, gently fold in the coffee extract, Armagnac, and the cooled egg yolk mixture.
- Divide the parfait mixture evenly among 4 to 6 individual parfait glasses. Cover with plastic wrap and freeze for at least 5 hours or overnight (preferably).
- Serve each parfait garnished with a dusting of cocoa or a few coffee beans, if desired.
- Makes 4 to 6 servings (depending on the size of your parfait glasses).
